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Chef Gavin McDonagh - Dylan McGrath Group, Dublin, Ireland
Scallop with white bean and razor clam stew, Pumpkin purée flavoured with smoked bacon cream
Guinness and Smoked Bacon Goujeres with Dubliner cheddar cheese sauce
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Chef Francois-Xavier Lambory - Stirwen, Brussels, Belgium 15/20 G&M
Sea Scallops as a carpaccio, cupped-oyster Gaspacho and Gin fizz espuma
Grain-fed veal strip loin, low temperature cooked, cèpes-mushroom, eggplant and Rosemary
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Chef Francesco Brutto - Undicesimo Vineria, Treviso, Italy *
Raw Cuttlefish, Black Garlic Camomile and Eyes sauce
Topinambur, Pu-er, Black Cabbage and Walnuts
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Chef Santiago Guerrero - Kempinski, Bahia Estepona, Spain
Cantaloupe Melon gazpacho with smoked sardines and olive oil caviar
Creamy squid ink croquetas, fresh squid and green alioli
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Chef Laetitia Moreau - Ducasse Education Philippines in Manila, Philippines
Variations of Tomatoes
Chocolate, Passionfruit Layer Cake
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Chef Miko Aspiras -Le Petit Soufflé, Makati, Philippines
Exotic taco: Calamansi parfait and chickpea mousse on chickpea tile and Agua Fava meringue
Forest berries religieuse
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Chef Mark Hagan - Grand Hyatt, BGC, Philippines
Cheese Extravaganza
Belgian Beers
Blanche de Bruxelles
Lindemans Kriek
Lindemans Pêcheresse
Gulden Draak
Westmalle Triple
Westmalle Double
Hopus
Barbar Blonde
Bush Ambree
Wines
Banfi - Brunello di Montalcino
Campillo, Gran Reserva, DOCa Rioja 2008
Dow's - Late Bottled Vintage (LBV), 2011
Gérard Bertrand - Château l'Hospitalet La Réserve Red
Gérard Bertrand - Cigalus Blanc
Gérard Bertrand - Terroir Corbières
Mauro Molino - Cru Barolo DOCG, Gallinotto, 2013
Mauro Molino - Roero Arneis DOCG
Pascal Jolivet - Pouilly-Fumé
Pascal Jolivet - Sancerre
SGD Coffee
Spirits
Martin Miller's Gin & Fentimans - Light Tonic Water
Janneau Armagnac 12 years
Pearse Irish Whiskey Original
Pearse Irish Whiskey Distiller's Choice
Pearse Irish Whiskey Founder's Choice
Pearse Irish Whiskey Cooper's Select
Hine Cognac VSOP rare
Hine Cognac XO cigar reserve
VIP extra wines
Cava Faustino Brut Reserva